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1
Preheat oven to 350*F. Grease and lightly flour three 9 x 1 1/2-inch or 8 x 1 1/2-inch round baking pans; set aside.
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2
Combine flour, baking powder, pumpkin pie spice, baking soda, salt, and cloves; set aside.
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3
In a large mixing bowl beat shortening for 30 seconds; beat in brown sugar and molasses with an electric mixer on medium to high speed until smooth.
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4
Add eggs, one at a time, beating for 1 minute after each addition.
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5
In a small bowl stir together milk, pumpkin, and ginger.
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Add dry ingredients and pumpkin mixture alternately to beaten mixture.
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Beat on low speed after each addition until combined.
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Pour batter into prepared pans.
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Bake for 22 to 28 minutes or until a wooden toothpick inserted near center comes out clean.
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(If all three layers won't fit in oven at the same time, or if you do not have 3 pans, cover one-third of the batter and chill up to 45 minutes before baking.)
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Cool cakes in pans on wire racks for 10 minutes.
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12
Remove cakes from pans.
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Cool thoroughly on wire racks.
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14
To assemble: Place one cake layer on serving plate; spread with one-third of the Cream Cheese Frosting.
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Top with second layer cake; spread with one-third of the frosting.
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16
Top with third cake layer and remaining frosting.
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17
Arrange Candied Orange Peel on top, if desired.
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18
Cream Cheese Frosting: In a large mixing bowl beat 1 (8-ounce) package softened cream cheese, 1/2 cup softened butter, and 2 teaspoons vanilla extract with an electric mixer on medium speed for 30 seconds.
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19
Slowly add 2 cups sifted powdered sugar and 1 tablespoon lemon juice, beating well.Make
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20
Add 2 cups additional powdered sugar, beating well.
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If necessary, beat in additional powdered sugar or lemon juice until frosting reaches spreading consistency.
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22
Makes 16 servings.
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23
Make-Ahead Tip: Prepare and bake cake layers as directed; cool completely.
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Place cakes on baking sheets and freeze until firm.
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25
Once firm, place cakes in 2-gallon freezer bags and freeze up to 3 months.
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26
Before serving, thaw cakes at room temperature several hours.
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27
Frost as directed.
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28
Candied Orange Peel:
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29
Cut peels of oranges lengthwise into quarters, cutting just through the pulp to the surface of the fruit.
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Pry back the quartered peel with a spoon.
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Scrape away the soft, white part inside the peel.
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If white pith is left on, the peel will be bitter.
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Cut peel into 3/8-inch-wide strips.
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Wrap and refrigerate peeled fruit for another use.
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35
In a 2-quart saucepan combine the 1 1/3 cups of granulated sugar and the water.
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36
Cover and bring to boiling.
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Add orange peel strips.
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Return to boiling, stirring constantly to dissolve sugar.
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Reduce heat.
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40
Cook, uncovered, over medium-low heat.
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Mixture should boil at a moderate, steady rate over entire surface.
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42
Cook, stirring occasionally, for 15 minutes or until peel is almost translucent.
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43
Using a slotted spoon, remove peel from syrup, allowing it to drain.
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44
Transfer peel to a wire rack set over waxed paper.
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45
Set cooked peel aside until cool enough to handle but still warm and slightly sticky.
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46
Roll peel in additional sugar to coat.
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47
Continue drying on rack for 1 to 2 hours.
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48
Store, tightly covered, in a cool, dry place for up to 1 week.
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49
Or, freeze for up to 6 months.
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50
Makes 48 pieces (about 2 cups).
